• Preheat the oven to 350°F (175°C). Butter a 9 x 5-inch loaf pan.
• Toast the almond flour: Heat a skillet over medium heat. Add the almond flour and spread it into an even layer. Cook, shaking the pan occasionally. Once it begins to brown, stir continuously until the almond flour is evenly golden. Remove from the heat immediately and transfer to a bowl or plate to stop the cooking. Set aside to cool slightly.
• In a large mixing bowl, whisk together the all-purpose flour, cornmeal, toasted almond flour, sugar, salt, baking powder, and baking soda.
• Add the corn kernels and buttermilk to a blender or food processor and blend until smooth. Add the melted butter and eggs and blend until fully incorporated.
• Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain.
• Pour the batter into the prepared loaf pan and spread into an even layer.
• Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Remove from the oven. Drizzle the top with honey and brush it evenly over the surface to create a shiny glaze. Sprinkle with flaky sea salt. Let the cornbread cool slightly before slicing.

Macerated Strawberries

• Meanwhile, prepare the strawberries. Combine the quartered strawberries, sugar, and vanilla in a medium bowl. Stir to coat and let stand at room temperature until the berries have released their juices.
• To make the whipped cream, combine the heavy cream and vanilla in a medium bowl. Whisk until soft peaks form.
• Serve slices of the cornbread topped with whipped cream and the macerated strawberries, spooning the juices over the top.